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Roasted Beets with Mint

by on April 3, 2012

Roasted Beets with Mint

A recipe for roasted beets and mint via Twin Palms Ranch

Roasted beets and mint, courtesy of Bill Taibi and EDYTA & CO.INETERIOR DESIGN

Thank you Bill Taibe from Le Farm in Westport, Connecticut for this.

Roasted Beets

Use a variety of beets for various colors and levels of sweetness. Reds have a stronger flavor than Chioggias, which are also known as candy stripes because they have rings of red and white when cut. Roasting beets brings out their natural sweetness. A drizzle of honey and balsamic vinegar with fresh mint marries all the flavors together.


12 to 16 assorted small beets, such as dark reds, Chioggia, and golden (about 2 pounds)
5 tablespoons olive oil
Coarse salt and freshly ground black pepper
4 sprigs fresh thyme
2 teaspoons honey
2 tablespoons balsamic vinegar
2 tablespoons fresh small mint leaves for garnish

1. Heat the oven to 400 degrees. Put the beets in an ovenproof pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and sprigs of thyme; toss to coat. Cover with aluminum foil and roast for 25 minutes, or until a knife slides through the beets with ease.
2. When cool enough to handle, peel the beets and cut into medium-size wedges. Set aside in a medium serving bowl.
3. In a medium bowl, mix the honey, vinegar, the remaining 3 tablespoons olive oil, salt, and pepper; pour over the beets and toss to coat. Taste and adjust the seasoning. Garnish with the mint.

Recipe by chef Bill Taibe, Le Farm, Westport, Connecticut
via House Beautiful via EDYTA & CO.INETERIOR DESIGN


From → Recipes

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